Kung Pao Lamb

  • 15min prep
  • 15min cook
  • 4 Servings


  • 2 tablespoons peanut oil

  • 500g lamb leg steaks, thinly sliced

  • 1 red onion, halved, cut into thin wedges

  • 1 red capsicum, seeded, thinly sliced

  • 80g (½ cup) roasted unsalted peanuts

  • 2 garlic cloves, crushed

  • 2 teaspoons crushed chilli

  • 2 teaspoons finely grated fresh ginger

  • 185ml (¾ cup) chicken stock

  • 2 tablespoons oyster sauce

  • 1 ½ tablespoons hoisin sauce

  • 1 tablespoon cornflour

  • 6 shallots, trimmed, thinly sliced diagonally

  • Steamed white rice, to serve

  • Crushed chilli, extra, to serve

  • Hoisin sauce, extra, to serve


  • Heat a wok or frying pan over high heat. Add half the oil and heat until just smoking. Stir-fry one-third of the lamb for 30 seconds or until browned. Transfer to a plate. Repeat, in 2 more batches, with remaining lamb, reheating the wok between batches.

  • Add the remaining oil and heat over high heat. Stir-fry the onion and capsicum for 5 minutes or until the onion softens. Add the peanuts, garlic, chilli and ginger and stir-fry for 30 seconds or until peanuts are golden.

  • Combine stock, oyster sauce, hoisin sauce and cornflour in a small jug. Add the stock mixture and lamb to the wok. Bring to the boil. Cook, stirring, for 2 minutes or until the sauce thickens. Stir in the shallot. Serve with rice and extra crushed chilli and hoisin sauce.